Description
A comforting and flavorful King Ranch Chicken Casserole featuring layers of tender shredded chicken, sautéed vegetables, creamy seasoned sauce, and melted cheddar cheese baked to perfection. This classic Tex-Mex casserole is perfect for an easy family dinner or casual get-together.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ cup diced onion
- ½ cup diced red bell pepper
- 2 cloves garlic, minced
Chicken and Soup Mixture
- 2 (10.75 oz) cans cream of chicken soup
- 1 cup chicken stock, divided
- 3 cups cooked and shredded chicken (rotisserie recommended)
- ½ teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon kosher salt
Casserole Assembly
- 12 corn tortillas
- 2 cups grated cheddar cheese
Instructions
- Preheat and Sauté: Preheat your oven to 350°F (177°C). Lightly grease a 9×13 inch baking dish to prevent sticking. In a skillet over medium heat, warm the olive oil and butter. Add the diced onion and red bell pepper, sautéing until they are softened and fragrant, about 5 minutes. Then add the minced garlic, cooking for an additional minute until aromatic.
- Make Sauce: Stir the cream of chicken soup into the skillet, then pour in ½ cup of the chicken stock. Add chili powder, cumin, ground black pepper, cayenne pepper, and kosher salt. Mix thoroughly to combine all ingredients well. Add the shredded chicken to the skillet and stir to coat with the sauce. Let the mixture simmer briefly, then remove from heat once heated through.
- Layer Casserole: Pour the remaining ½ cup of chicken stock into the prepared baking dish, spreading it evenly. Layer the casserole by placing 4 halved corn tortillas over the stock to cover the bottom. Spread one-third of the chicken mixture over the tortillas. Repeat the layers two more times, using all the tortillas and chicken mixture. Finish by sprinkling the grated cheddar cheese evenly on top. Cover the dish tightly with foil to retain moisture during baking.
- Bake and Rest: Bake the casserole in the preheated oven for 40 minutes covered, allowing the flavors to meld and the cheese to melt. After baking, let the casserole sit covered for 10 minutes before serving to allow it to set and make portioning easier.
Notes
- Using rotisserie chicken saves time and adds flavor.
- For extra spice, increase cayenne pepper to taste.
- Corn tortillas can be lightly toasted beforehand to prevent sogginess.
- Leftovers keep well refrigerated for up to 3 days and reheat beautifully.
- This casserole can be prepared ahead and baked just before serving.
